One-step self-assembly method of succinylated casein-phospholipid-anthocyanin nanoparticles and application of succinylated casein-phospholipid-anthocyanin nanoparticles
A technology of succinylated cheese and nanoparticles, which is applied in the field of food nutrition, can solve the problems of fast blood elimination rate and low bioavailability of anthocyanins, achieve good anti-oxidation and cell protection, simple method, and great application value Effect
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Embodiment 1
[0045] Take 0.6g casein and disperse in 50mL NaOH solution with a concentration of 0.05mol / L, add 80mL phosphate buffered saline solution (pH=7.4), and stir at 65°C for 2h. Then take 400 mg of succinic anhydride (succinic anhydride is dissolved in 10 mL of phosphate buffered saline solution), and slowly add it dropwise while stirring. After 1 hour, add NaOH to adjust the pH value to 8.5, and continue stirring for 40 minutes to complete the reaction. The reaction solution was dialyzed at 4°C for 24 hours, during which the water was changed 3 times, and after being freeze-dried, it was stored at 4°C for future use ( figure 1 ). Weigh 180 mg of phospholipids, add 20 mL of ethanol, and sonicate for 5 minutes to prepare a 10 mg / mL phospholipid solution; weigh 20 mg of the prepared succinylated casein, add 10 mL of ultrapure water, and sonicate for 5 minutes to prepare a succinylated casein solution . Then take 4 mg of anthocyanin and weigh it in a vial, and dissolve it with 1 mL ...
Embodiment 2
[0047] Disperse 0.5g of casein in 40mL of NaOH solution with a concentration of 0.04mol / L, add 80mL of phosphate buffered saline solution (pH=7.4), stir at 65°C for 2h, 375mg of succinic anhydride (dissolved in 10mL, pH= 7.4 Phosphate buffered saline solution) was slowly added dropwise while stirring, and after 1 hour, 2M NaOH solution was added to adjust the pH value to 8.5, and stirring was continued for 30 minutes to complete the reaction. The reaction solution was dialyzed at 4°C for 24 hours, during which the water was changed 3 times, and after freeze-drying, it was stored at 4°C for future use ( figure 1 ). Weigh 200 mg of phospholipid, add 20 mL of ethanol, and sonicate for 5 minutes to prepare a 10 mg / mL phospholipid solution; weigh 15 mg of succinylated casein, add 7.5 mL of ultrapure water, and sonicate for 5 minutes to prepare an SCN solution. Then take 5 mg of anthocyanin and weigh it in a vial, and dissolve it with 1 mL of HCl (pH=1.2). Add 1.5mL of 10mg / mL pho...
Embodiment 3
[0049] Take 0.4g casein and disperse in 40mL NaOH solution with a concentration of 0.04mol / L, add 80mL pH=7.4 phosphate buffered saline solution, and stir at 65°C for 1.5h. Take 360 mg of succinic anhydride (dissolved in 10 mL of pH=7.4 phosphate buffered saline solution), slowly add it dropwise while stirring, after 40 min, add 2M NaOH solution, adjust the pH value to 8.5, continue stirring for 20 min, and the reaction ends. The reaction solution was dialyzed at 4°C for 24 hours, during which the water was changed 3 times, and after freeze-drying, it was stored at 4°C for future use ( figure 1 ). Weigh 180 mg of phospholipid, add 18 mL of ethanol, and sonicate for 5 minutes to prepare a 10 mg / mL phospholipid solution; weigh 15 mg of succinylated casein, add 7 mL of ultrapure water, and sonicate for 5 minutes to prepare a succinylated casein solution. Then take 5 mg of anthocyanin and weigh it into a vial, and dissolve it with 1 mL of HCl (pH=1.2). Add 1.4mL of 10mg / mL pho...
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